Today’s guest post comes from one of my good friends. She’s a pharmacist, and also a very healthy eater. She saw the lasagna recipe I posted last week and wanted us all to consider a healthier version. Thanks to her, we now have a terrific and tasty option. 🙂 Her sharing continues now…
I know, a rather odd picture to post on vegetarian lasagna.
The thing is, this recipe from Saveur magazine, feeds 6-8, and I don’t have any company coming over. Long story short, I’m not making it just for myself, since I know I’d probably end up eating all myself. It’s just that good 🙂
You’re in for a treat. This dish will be the main course for the first night of my upcoming retreat.
I’ve made it twice now, and I will say that I think it tastes much better the second day. Delicious either way, and I’m sure, if you try it, you’ll be making it time and time again.
image courtesy of VintageHolidayCrafts.com
Every good cook as a few signature dishes, and Corn Casserole was one of my mom’s best. I loved it as a kid, and now as an adult, I often take to potluck dinners. It’s an easy recipe to put together, and the results are always good. It’s a fine complement to all the foods of Thanksgiving, so I offer it to you a day ahead, just in case you needed to go to the store to pick up a few last things. I hope you enjoy it as much as me and my family does.
Have a very blessed and peaceful Thanksgiving Day. Safe travels to all who are on the road.
Mom’s Corn Casserole
serves six
2 cups corn kernels
1/2 cup (one stick) butter
two eggs
1 cup sour cream
1 cup diced Monterrey Jack cheese with jalapeno
1/2 cup cornmeal
1 4-ounce can diced green chilies
salt to taste
Preheat oven to 350 degrees. Generously spray 2 qt. rectangular casserole with Pam. Puree 1 cup corn with melted butter and egg in blender or food processor.
Mix remaining ingredients in medium bowl. Add pureed mixture and blend well. Pour into prepared pan and bake uncovered for 50-60 minutes. Can be made one day in advance and reheated. Also freezes well.
I was in the public library the other day, and as I walked past a display of fall cookbooks, one caught my eye.
Entitled An Everlasting Meal, it was the subtitle which led me to pick it up: Cooking with Economy and Grace. Wow, if I could just master that. 🙂
Honesty is important in blogging, don’t you think? So, I want to admit that when I first saw this recipe in a magazine, I wasn’t too excited to try it.
I was on a layover at the Phoenix airport, and browsing a magazine rack, I picked up the latest edition of Phoenix Home and Garden. With plenty of time to burn, I flipped through the pages and found an article entitled Cabbage Is King.
A few days after Christmas, some of my family came together again for a simple dinner.
My mom had asked Deirdre, my brother’s wife, to make this tart, which she found in The Tuscan Sun Cookbook by Frances Mayes. Dierdre did a superb job, and the tart tasted as good as it looks 🙂 I hope you’ll enjoy it as much as we did. Grazie mille, Deirdre!
Now that the big Thanksgiving feast and the leftovers have come and gone, it’s time to get back to some simple food.
The temperatures in my area continue to drop, and it’s time to begin try out some new hot soup and chili recipes. This chili hails from Whole Foods. With only eight ingredients, it’s quick and easy. Did I mention hot and tasty?
While at the Kickstart Intensive Conference I attended last weekend, I tried this delicious rice pudding.
I’m generally not drawn to desserts, but everyone was raving about it, so I decided to try it. Let me just say there wasn’t any left when I was done. The chef who prepared it mentioned that making this dessert is a great way to use up leftover rice. Hope you’ll give it a try 🙂
At the Kickstart Intensive conference I attended over the weekend, one of the first things that was requested of all attendees is that they get some biometric measurements.
Biometrics provides a numerical snapshot of a person’s health, and I joined the line to get my blood pressure, glucose level, weight and cholesterol checked. Before they even started, I knew that my numbers had been creeping up lately.